Method

Mashed Potatoes

Peel and slice 3 large russet potatoes. Add them to a vacuum seal bag along with 12 Tbsp of butter, 1 cup of heavy cream, salt and white pepper. Vacuum seal the bag closed. Place in a 194°F sous vide bath for 30-40 minutes.

Remove the bag from sous vide bath, open and pour into a fine mesh sieve into a bowl. Using a wooden spoon, push the potatoes through sieve.

Whisk minimally, just until potatoes and butter are combined.

Serve and enjoy.

Yams

Peel and slice your 3 yams into ½ inch pieces, and then place in a well buttered casserole dish. Season with some kosher salt.

In a bowl combine 12 Tbsp of butter along with ½ a cup of brown sugar, ½ a cup of raw sugar, 1 Tbsp of cinnamon, and 1-2 tsp freshly grated nutmeg. Stir to combine and then add to casserole dish on top of yams.

Cover and place in a 375°F oven for 30 minutes. Remove from the oven, give them a good mix and then return to the oven, uncovered, for 15-20 minutes.

White the yams are cooking, add 1-2 cups of boiling whiskey to 1 cup of craisins and let soak.

Remove yams from the oven and give them a good stir. Plate them on a serving platter and top with dollops of ricotta cheese, ½ cup of toasted pecans, some whiskey-soaked Craisins, and a drizzle of honey.

Serve and enjoy!

For Green Bean Casserole

French Fried Onions

Start by cutting 2 large onions in half and slicing them thinly using a mandoline. Place in a bowl and add 1 cup of buttermilk, covering the onions. Let sit for 15 minutes.

Drain onions and toss them in all purpose flour to coat. Once they’re nicely coated, use a fine mesh sieve to shake off the excess flour.

Heat up vegetable oil in a cast iron skillet to 300°F. Add onions and cook for 7-9 minutes or until golden brown.

Remove and place on a plate lined with paper towels. Season with salt. Set aside.

Cream of Mushroom Soup

Stem, smash and slice 8 ounces of Cremini mushrooms. Then dice them into smaller pieces.

In a high walled sauté pan, add 3 Tbsp of butter along with your sliced mushrooms and a pinch of salt.

Once the moisture has evaporated out of the mushrooms, add 1 heaping Tbsp of flour. Mix to combine for 1 minute.

Add 2 cloves of crushed garlic and cook for about 30 seconds before adding 1 Tbsp of cognac to deglaze.

Once all the alcohol has cooked out, add 1 ½ cups of chicken stock and 1 cup of heavy cream. Mix to combine and bring to a simmer before adding a dash of soy sauce.

Cook until dark, thick, and rich.

Green Beans

Cut the stems off your green beans and then slice into 1 inch pieces.

Par-boil for about 2 minutes until bright green and then add to an ice bath.

After mixing them around to cool, drain the water.

Casserole Assembly

Combine green beans, cream of mushroom soup and ½ of the french fried onions. Stir to combine.

Butter a casserole dish and add mixture.

Cover and bake at 350°F for 15-20 minutes or until bubbly.

Remove from the oven, uncover, add the rest of the french fried onions and cook uncovered for an additional 5-10 minutes or until browned and bubbly.